This recipe was created for Club House for Chefs in collaboration with Humber College’s Iron Chef Humber Team 2: Samantha Simms, Victoria Simon, Dacyion Reid and Aldwin Dela Pena.
For the Hen N’ Waffles: Steep 3 Club House Basil Leaves in milk and cool down. Using muffin method; combine and sift together dry ingredients. Combine whole eggs, basil scented buttermilk and melted butter. Add the liquid to the dry ingredients and mix until combined. When combined, whip egg whites with sugar to make a meringue and whip until stiff peaks fold into batter, when fully incorporated, fold in chiffonade basil pieces. Grease waffle iron and pour batter, cook until golden brown.
For the Golden Beetroot Salad: Boil beet root in salted water and cool down and slice thinly. Using mandolin slice radishes and apples. Combine all ingredients for marinade and toss with beets, apples and watercress.
For the Balsamic Maple Bourbon Aioli: Crush garlic with Club House Sea Salt, French Mediterranean to a fine paste. Add yolks to robo coup and beat thoroughly. Add oil and a few drops at a time beating constantly. Add the lemon juice in half way and then continue adding oil until very thick and stiff. Next, add balsamic, maple and bourbon and beat for 5 more seconds.
For the Cornish Hens: Sauté garlic, lemon zest, thyme and basil to release the oils. Combine all ingredients. Section whole hens to produce 8 supreme cuts of breast. Toss with marinade and place in vacuum bags, using a sous vide machine, set temperature to 150F and immerse for 20-25 minutes on moist setting. When done, pat dry and place on tray. Next, place under salamander to crisp skin until golden brown, about 2 minutes.
For the Basil Foam: In deep container, add water, basil and lecithin, use immersion blender and mix until foamy.
For the Garnish: Toss and place in oven or salamander for 5 minutes.
For Serving: Plate waffle and top with Cornish hen. Finish with a side of golden beetroot salad and drizzle balsamic maple bourbon aioli.
